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fish curry dish

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1 dash dash Vegetable Oil Vegetable Oil
1 large large Onions Onion
1 cloves clove Garlic Garlic
2 fillets fillet Hake Hake
(with Bombay Curry Sauce)
1 sprigs sprig Coriander Coriander
1 splashes splash Natural Yoghurt Natural Yoghurt
1 large large Lime Lime

Fish Curry

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25 min


  • Heat a drizzle of vegetable oil in a large deep frying pan over a medium heat. Finely slice the onion and add to the pan, gently frying for about 5 minutes, until starting to soften. Finely dice the garlic and add to the onions, frying for a further 2 minutes.
  • Add the Bombay Curry Sauce to the pan and mix well with the onions and garlic. Bring to a simmer.
  • Slice the hake fillets into bite-sized chunks. Add them to the simmering curry sauce and cook for 10 to 12 minutes, or until the fish is cooked through.
  • Serve the fish curry with a dollop of yogurt and freshly chopped coriander on top, and some naan bread and lime wedges on the side.